Balsamic & Parmesan Roasted Cauliflower

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

I've made this twice now and my kids (ages 17 & 19) keep begging me to make it again and again. I leave out the balsamic and just drizzle it on top when serving and the flavor just explodes in your mouth. Even my husband, who is a self-professed Cauliflower hater said it's a KEEPER!

Thanks for a great, simple and "bring the family back to the table" side dish!

74 comments

Great recipe. Cut the salt in half or eliminate entirely as I did. It is not really needed, because of the inherent salts in other ingredients like the Parmesan Cheese. I also added some Chipotle pepper flakes to give a smokier taste to the dish. This dish can be spiced up nicely with smoked peppers, or even made into a hot-hot-hot dish with some fresh or dried habanero pepper pieces/flakes.

01/29/2012

Anonymous

Not what I expected

I'm an experienced cook and followed the recipe exactly. I was disappointed that the cauliflower never got the golden top that I expected. So I cooked it a bit longer since it was still very "wet" but the moisture never evaporated as mentioned in the recipe. Most of Eating Well's recipes are really good, but this one bombed for me.

Bought a couple of heads of cauliflower as a local produce discounter here in NJ, Produce Junction. Scanned the net for a new recipe to cook up a head and have for healthy dinner. This recipe, cooked exactly as shown, is definitely a keeper!! Try it, you'll like it!! CB